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Tart of Cherry Smoked Darkness

Method: BIAB
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)

Created: Wednesday April 29th 2020

Original Gravity:

1.060

Final Gravity:

1.015

ABV (standard):

5.9%

IBU (tinseth):

13.5

SRM (morey):

28.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Briess - Cherry Wood Smoked Malt3 lb Cherry Wood Smoked Malt	37	5	30.9%
2 lb	American - Pale 2-Row2 lb Pale 2-Row	37	1.8	20.6%
0.50 lb	Briess - Organic Chocolate Malt0.5 lb Organic Chocolate Malt	33.6	350	5.2%
0.50 lb	American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L	34	60	5.2%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	5.2%
0.20 lb	German - Acidulated Malt0.2 lb Acidulated Malt	27	3.4	2.1%
3 lb	Cherry, Montmorency3 lb Cherry, Montmorency - (late boil kettle addition)	3.55	0	30.9%
9.70 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hersbrucker0.5 oz Hersbrucker Hops	Pellet	2.5	Boil	30 min	6.48	33.3%
0.50 oz	Hersbrucker0.5 oz Hersbrucker Hops	Pellet	2.5	Boil	15 min	4.18	33.3%
0.50 oz	Liberty0.5 oz Liberty Hops	Pellet	4	Boil	5 min	2.69	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hersbrucker (Pellet)	10.66	66.6%
0.50 oz	Liberty (Pellet)	2.69	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 qt		Infusion	--	154 °F	60 min

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Kettle sour using lactobacillus blend to reach desired ph level. Boil to kill off lactobacillus and add hops. Chill to yeast pitching temp, ferment for two weeks. Add cherries after 2 weeks and let sit for another 2 weeks before kegging or bottling.

Last Updated and Sharing

423

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Brews

Public: Yup, Shared
Last Updated: 2020-05-05 15:24 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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